The Sunday Recipe: Apple Crisp Cheesecake Bars

Apple Crisp Cheesecake Bars – #glutenfree



  • 1 ½ cups almond flour (About 160 grams)
  • 2 tablespoons maple syrup
  • 2 tablespoons melted butter
  • ¼ teaspoon sea salt


  • 1 8-ounce block cream cheese
  • 1 large egg
  • ¼ cup maple syrup
  • 1 tablespoon sour cream
  • ¼ teaspoon vanilla
  • 1 teaspoon tapioca or cornstarch


  • 1 cup quick cooking oats
  • 5 tablespoons cold unsalted butter
  • 6 tablespoons brown sugar
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 large tart cooking apple (such as Granny Smith or Ida Red)


  1. Process ½ cup of the oats into flour.
  2. Drop the cold butter in chunks into the food processer, and pulse to combine.
  3. Turn into a bowl and mix with the other ½ cup of unprocessed oats, the brown sugar, cinnamon, and nutmeg.
  4. Refrigerate.
  5. Preheat oven to 350.
  6. Prepare a 9 by 9 glass baking dish, or similar size by greasing or spraying with cooking spray and lining with parchment paper.
  7. In a medium bowl, melt 2 tablespoons butter with the 2 tablespoons of maple syrup in the microwave on low for a minute or two.
  8. Remove from microwave and stir in the salt.
  9. Mix in the almond flour and turn out into the prepared tin.
  10. Press into the tin, and up the sides a little bit.
  11. Bake for 12 minutes.
  12. While that is baking, place an egg in hot tap water.
  13. Chunk up the cream cheese into a medium bowl and pour the ¼ cup maple syrup over it.
  14. Microwave for 1 to 2 minutes on medium until you can stir with a whisk.
  15. Stir until smooth then add the egg, sour cream, and vanilla.
  16. Refrigerate the filling while you peel, core, and chop the apple into small chunks, about ¼ to 1/3 inch.
  17. Lay the apple out on some paper towel to soak up any extra moisture.
  18. When the crust comes out of the oven, turn the oven up to 375.
  19. Pour the cream cheese mixture into the crust.
  20. Toss the apple with the oatmeal topping then distribute evenly over the cream cheese filling.
  21. Bake at 375 for 35 minutes.
  22. Allow to cool on a rack then refrigerate for at least a couple hours before serving.
  23. Enjoy.

The Friday Poem: Drop Kicked

The Sunday Recipe: Pumpkin Praline Cheesecake

Pumpkin Praline Cheesecake


  • 9 ounces pecans
  • 1 tablespoons tapioca flour
  • 3 tablespoons maple syrup
  • 3 tablespoons butter
  • 1/8 teaspoon sea salt


  • 2 packages (8 ounce each) cream cheese
  • 1/3 cup maple syrup
  • 2 large eggs
  • 1 cup pumpkin puree
  • 3 tablespoons sour cream
  • 1 tablespoon tapioca flour
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • 1/8 teaspoon nutmeg
  • Pinch of cloves

Topping (Optional – it made it prettier, but didn’t add much to the flavor palette.)

  • ¼ cup butter
  • ¼ cup heavy cream
  • ¼ cup maple syrup
  • 1 ounce chopped pecans, reserved from toasting


  1. Lay all the pecans out on a tin or two in a single layer, creased side up, making sure there are no shell pieces left in the creases.
  2. I toast pecans in my toaster oven, darkness setting halfway between light and medium. Once the toaster dings, I leave them in there as it cools a few minutes to finish. (Pecans can also be toasted for a few minutes in a low oven or in a clean frying pan.)
  3. Allow pecans to cool thoroughly.
  4. Preheat oven to 350 degrees.
  5. Process all but 1 ounce of the pecans in a food processor until they are finely ground or until they barely start turning to pecan butter.
  6. Prepare a 9 ½ inch spring form pan with cooking spray and line with parchment paper. You can also use a 9 X 9 tin  or even an 8 X 8 tin with high sides.
  7. Mix all the ingredients for the crust and press into the prepared pan.
  8. If using a spring form pan, wrap the pan with aluminum foil and set in a roaster.
  9. Bake for ten minutes then allow to cool while preparing the filling.
  10. For the filling, make sure everything is brought to room temperature. You can speed this up by heating the eggs in hot tap water for 10 minutes, and microwaving everything else at 30% power, at 30 second increments.
  11. Beat the softened cream cheese with the maple syrup until smooth.
  12. Add the eggs, then the pumpkin, and sour cream.
  13. Finally, add the tapioca flour and spices.
  14. Pour into the pan, over the crust.
  15. Add water to the roasting pan, about halfway up the sides of the wrapped tin.
  16. Bake at 300 degrees for 1 hour.
  17. Without opening the oven, turn it off and leave the cheesecake in the oven for another hour.
  18. Room from oven and from the water bath.
  19. Allow to cool an hour or so then refrigerate.
  20. To make the topping, place the butter, maple syrup, and cream in a saucepan.
  21. Stir gently on medium heat until the butter is melted and it comes to a boil.
  22. Add the pecans and reduced to low.
  23. Simmer for 5 minutes.
  24. Allow to cool then spread on top of cheesecake.
  25. Refrigerate until ready to serve.

The Friday Poem: Plum Perfect

The Sunday Recipe: Spiced Applesauce Oatmeal Muffins

The first time I made these, I went with the 400 degree oven, like I do for most muffins and baked for 22 minutes, but they scorched on the bottom. The crumb topping I was using, which was intended for apple crisp, was delicious, but sunk in a bit.

The second time I made them, I switched to the crumb topping that my Betty Crocker cook book gives for apple streusel muffins. I also turned the oven down to the 350 degrees that I used on the original cake recipe. The muffins without topping were great, the ones with it were good too, but the topping sunk in to make a filling.

Third try – 425 for 5 minutes to puff the top, like Sally’s Baking Addiction recommends, then down to 350 for the remaining 15 minutes. This time I refrigerated the crumb topping a bit. It melted AND sunk in.

I liked the muffins better themselves when they were baked at 350 so I’m forgetting about the crumb topping for now. Maybe a nice glaze made with powdered sugar and cider?

Spiced Applesauce Oatmeal Muffins

Dry ingredients

  • 3/4 cups white rice flour
  • 2 tablespoons tapioca flour
  • 3/4 cup oat flour (3/4 cups of oats processes into the same for oat flour.)
  • 1/2 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt

Wet ingredients

  • 1/2 cup apple cider
  • 6 tablespoons applesauce
  • 3 tablespoons each melted butter and light olive oil
  • ½ cup overflowing maple syrup
  • 2 large eggs 
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350F.
  2. Spray two 6 cup muffin tins with cooking spray, or grease.
  3. Whisk the wet ingredients together in another bowl. (There are a lot of wet ingredients, go with a big bowl.)
  4. Add the processed oats or oat flour and let sit for 10 minutes.
  5. Meanwhile, whisk the dry ingredients together in a large mixing bowl.
  6. Add the wet ingredients to the dry and whisk until just combined.
  7. Pour the batter into the prepared pan and bake for 25 minutes, until a knife inserted near the center of one side of the round comes out clean.
  8. Allow to cool in the pan for 10 minutes.

The Friday Poem: Long Lost

Another appropriate for the season, created from Paint Chip Poetry.

The Sunday Recipe: Soft Molasses Cookies

Soft Molasses Cookies

I tried this recipe last winter with a gluten free baking mix, but didn’t love the results. It was okay, but this time I tried using the almond, coconut, tapioca flour blend I have used for other things, and it is SO much better.


  • ¼ cup butter
  • ¼ cup brown sugar
  • ¼ cup molasses
  • ¼ teaspoon salt
  • ¼ cup buttermilk
  • ½ teaspoons baking soda
  • ¾ teaspoons cinnamon
  • ¾ teaspoons ginger
  • ½ cup almond flour
  • ½ cup tapioca flour
  • ½ cup coconut flour


  • Cream the butter and sugar together.
  • Mix in the molasses.
  • Stir in the buttermilk.
  • Mix together the flours, baking soda, salt, cinnamon, and ginger.
  • Stir into the liquid ingredients.
  • Chill for a half hour or longer.
  • Preheat oven to 350.
  • Prepare a pan with parchment paper or non-stick cooking spray.
  • Scoop out with a cookie scoop or spoon then flatten a bit, to about ½ inch high.
  • Bake for 12 to 14 minutes.
  • Cool and enjoy.

The Friday Poem: A Ghost in the Fen

The Friday poem is a Paint Chip Poetry musing with a particularly October appropriate twist.

The Sunday Recipe: Baked Applesauce Oatmeal (Cake?)

Baked Applesauce Oatmeal (Cake?)

Is it really a cake? Maybe not, but it can be used for it in a pinch, and it can certainly pass as a snack cake. I’ve had it with whipped cream on it, applesauce, prune butter, and added extra butter and maple syrup. It’s all good.


  • 2 large eggs
  • 1 ½ cup whole milk
  • 2 tablespoons light tasting olive oil
  • 1 cup applesauce
  • 2 ¼ cups quick oats
  • ¾ teaspoon baking powder
  • ¼ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon vanilla


  1. Prepare a 9X9 pan.
  2. Preheat oven to 375 degrees.
  3. Crack the eggs into a bowl and whisk.
  4. Add the milk, applesauce, vanilla, and olive oil.
  5. Stir in the oats and let rest for 10 minutes.
  6. Add the rest of the ingredients. Stir thoroughly.
  7. Bake for 40 minutes.
  8. Cool for at least 10 minutes before serving.

The Friday Poem: Night-time Visits